was reading through roxanne klein/charlie trotter's RAW book- they have a very interesting raw mushroom bouillon technique- though the recipe seems a little gratuituous (they only use 1 tbsp of it in a sauce that ends up incorporating 1 cup of chopped portobello)-
the process is thus:
cuisinart raw savory vegetables (leek, onion, carrot, celery, fennel, garlic)
add some chopped herbs (thyme, rosemary, garlic
spread on a sheet and dehydrate at 105F
once all water is gone, grind in spice grinder
add some olive oil+salt, use as a bouillon
this gave me some great ideas! raw bouillon is great because:
you can have the flavor of raw things atomized and the flavor gets evenly distributed into water, creme fraiche (think french onion dip)
the savory/aromatic vegetable base gets added to whatever the main flavor is- this usually requires cooking
you can just make a savory aromatic veg bouillon and add a juiced vegetable/fruit to it
you can add raw nuts to bouillon
i wouldn't do this for mushrooms, i'd do this with products that i want to preserve their rawness- products that are delicate and those that don't just infuse into liquids or fats by blending or juicing!
examples:
raw parsley bouillon (non-cooked flavor)
raw radish bouillon
raw cucumber bouillon
raw sprout bouillon
raw cauliflower, broccoli, cabbage bouillon
raw shiso bouillon
savory raw horchata eg cashew milk + raw veg bouillon
I used to do something similar to this when I would make juices/extracts.
Once you're finished juiceing whatever you desire, you can take the pulp and dry it in the oven. Then leave it as is, or you can grind it further down into a fine powder with a mortar and pestle.
I would use this mainly as a garnish, but I would imagine with salt and olive oil they may make very nice bouillons!
